Description
If you love classic deviled eggs but want something a little more exciting, pesto deviled eggs are the perfect upgrade. Creamy yolks blended with basil pesto create a fresh, savory filling with a beautiful green color and bold flavor. They’re easy to make, great for parties, and always get people asking for the recipe.
Ingredients
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6 large eggs
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2 tablespoons mayonnaise
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1½ tablespoons basil pesto
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Salt and black pepper, to taste
Toppings (optional but recommended):
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6 cherry tomatoes, halved
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Extra pesto for drizzle
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Fresh basil or chives
Instructions
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Cook the eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat, cover, and let sit for 11 minutes. -
Cool and peel
Transfer eggs to an ice bath for 5–10 minutes. Peel once cooled. -
Slice and separate
Cut eggs in half lengthwise. Remove yolks to a bowl and place whites on a serving plate. -
Make the filling
Mash yolks with a fork until fine. Add mayonnaise, pesto, salt, and pepper. Mix until smooth and creamy. Taste and adjust seasoning. -
Fill the eggs
Spoon or pipe the filling into the egg white halves. -
Garnish
Top each with a cherry tomato half and a small drizzle of pesto or fresh herbs if desired. -
Chill and serve
Refrigerate until ready to serve.
Notes
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Slightly older eggs peel easier than very fresh ones.
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Ice bath is key for clean peeling.
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Pipe the filling using a zip-top bag with the corner cut for a neat look.
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Chill before serving for best texture and flavor.
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Pat tomatoes dry so they don’t slide off.